Just tossed a few countries on the SnS:
-
-
OK, Jon Solberg , asking for some help. Just picked up some country ribs that were 1/2 off. How did you cook thess, Ndola hate wouldyou do differently next time?
-
-
Some Cajun wangs on LIL Smokey.....
Get em off the cooker and give em some more Cajun love
And it's eat time.....
Comment
-
Staying out of the rain tonight and cooked inside - Shrimp Stir-Fry
Comment
-
I (and if I recall correctly another person or two here) will unfortunately be working ALL this coming holiday weekend.
In my area the forecast for the weekend is as follows:
Beautiful eh? Yes, yes it is. While I sleep!!
So, my request of all you good folks is to let me/us live vicariously through all of you, and make sure to post some nice bragging pictures of all your meaty smokey goodness this weekend!
I'm counting on you!Comment
-
Two ~4lb pork butts and one ~3lb chuck roast on the Web w/ Slow 'N Sear today.
Pork butts dry brined in my rib rub 24 hrs, chucky dry brined in salt 24 hrs then a fresh batch of BBBR added this morning as the coals were heating. No mustard or oil on either.
This pic was about 6.5 hrs in, just as I decided to refill her. I didn't really need to per se, it was still humming along at 226 when this shot was taken. But the water needed refilling and so I gave her a complete reboot right after this shot.
Chuck roast is the farthest back. I hope to have dinner tonight for the fam and some leftovers for at work.
Comment
-
Gearing up for the holiday weekend:
Rotisserie Chicken Breasts on the gasser for a sick friend:
GMG DB got a workout.
Cured Bone in pork loin for "Windsor Loin" on the 4th. Will be reheated with cherry sauce
A couple Breakfast Fatties for the neighbors at the lake.
My finger on the Amazn Smoke Tube.
Comment
-
Not doing much this weekend. BUT.......
Comment
-
This is a retirement gift for a coworker. I gave her a "Brisket Certificate" on her last day. It had been wet-aging since the end of May. It was wrapped in butcher paper at 190 internal. It is now down to 166 internal ( let cool in the BP). Time for foil and the freezer until cool enough to go in the fridge. Reheat Saturday for delivery around noon-ish.
Chopping up two tomorrow night, and I have 2 "ordered" for next Friday.
Comment
-
My first ever Country style ribs. I followed Meathead's recipe exactly but I did substitute the sauce to Rufus Teague's BBQ sauce. I did it on my Big Green Egg. No plate setter and 2 grates. One on the fire ring and one down low 2" from the lump. When you bake on a BGE at 225° with the lid down it is an oven with NO flames. I baked it until the IT was 125° and then remove the meat and the top grate. I mopped the meat with more BBQ sauce and put it back on down low to the lump and left the lid open but, didn't open the bottom vent. I wanted hotter heat but not roaring heat because I didn't want to burn the sauce. All came out nicely for my first try at Country style ribs...
Last edited by Breadhead; July 2, 2015, 08:22 PM.Comment
-
Inspired by a thread I no longer see, I bought a tri tip on Tuesday. Dry brined it after I bought it and wrapped it in plastic wrap. Last night, I fired up my Weber kettle and the Smokenator with the PartyQ. Had a major temp spike for some reason upon starting. Temp got over 300 for a bit, which affected my edge to edge med rare. Used about 2 oz of apple for just a touch of smoke. Out of red oak. Actually, I have never had red oak. I guess I need to get some for the true tri tip experience. I use a " beater" Weber for the reverse sear with fire bricks under the coal grate to get close to the food grate. I used my new toy, an IR gun thermometer. The reading was 962 degrees!! Put the tri tip on after it hit 115 and turned every 30-45 weconds. Got a great crust. I used the BBBR for my rub. The meat was just over 2 lbs. and me, my wife and teenaged son ate it all. My son did the most damage as the wife and I had crab legs as well.
I have ordered the SnS and when I get it, I will be able to slow cook and sear on the same platform, a big plus.Comment
-
Chicken Thighs on the SnS. For those of you in the Southwest, this was supposed to be a close knock-off of El Pollo Loco chicken according to the Orange County (CA) Register. While it was good, it's not what I remember from the crazy chicken. Although I had some temp issues (I think I have some new leaks in my kettle after the lid got blown/pulled off last week), the SnS still did a great job.
Did these with some applewood chunks after a 5-hour marinade; got nice, crispy skin
And served them with Cuban-style Frijoles Negros (black beans).
Comment
-
Wow that looks incredible!! I've never seen chicken that good looking. Damn, I might have to go and buy a weber and get the SNS. Can you buy those yet or are they still in the trial phase of things?Comment
-
Last night's burger. Just a dumb ol' burger. But it was in the top 3 I've ever made.
Thick, preground chuck patties with generous dose of Southern Flavor seasoning.
This time I cooked them hot 'n fast with the Slow 'N Sear, the 325 method, indirect. I much prefer this over the lower temp cooking of burgers. Took them to an IT of 158 instead of 165.
Made a fresh batch of Meathead's Burger Glop (with Duke's mayo). Mmmm.
Oven-toasted buttered buns.
Sharp cheddar.
Daaaang. Sometimes I forget just how good good food can be, even something so simple as a burger.
Comment
-
_John_ I know a lot of people are that way, I used to be too but have started coming around to being more of an omnivore the last few years. I love me some juicy tomato on a juicy burger, if it doesn't run down your arm you did something wrong! The lettuce is simply there for color, I'm kind of indifferent to it. -
That looks great, Huskee !!
#1 said the burgers I did Thursday night were one of the best ever - super simple. 80/20, s&p, reverse sear and American cheese. Lettuce, tomato and onion to taste.
For some reason I've been trending away from tomato on my burger - dunno why.
-
Brisket is getting wrapped and ready to rest. She's tired. Been working in smoke all day long!Comment
Comment